SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate,
cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour

One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered
and
lined with buttered parchment or foil.

Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the
pan and set aside. Bring a saucepan of water to a boil and turn off
heat.
Combine butter and chocolate in a heatproof bowl and set over pan of
water,
stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and
vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 1
hour,
until top has formed a shiny crust and batter is moderately firm.
Cool in
pan on a rack. Wrap pan in plastic wrap and keep at room temperature
or
refrigerated until the next day.

To cut brownies, unmold to a cutting board, remove paper and replace
with
another cutting board. Turn cake right side up and trim away edges.
Cut
brownies into 2-inch squares. Wrap individually in plastic wrap and
place
in layers between parchment or waxed paper in a tin or plastic
container
that has a tight-fitting cover. Store at room temperature or freeze.

Variations: Add 4 cups (1 pound) walnut or pecan pieces to the
batter.

Yield: 50 brownies

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NOTES : (Recipes courtesy of Nick Malgieri

Title: STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Categories: Chinese, Chicken
Yield: 2 servings

1 lg Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)

————————-MARINADE————————-
2 tb Dry sherry
1 tb Cornstarch
2 sl Ginger root, minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar

Steaming maximizes nutrition and minimizes last minute
preparation.

Preparation: Soak dried mushrooms in hot water for
1/2 hour or until soft. Remove stems; thinly slice
caps. Debone chicken; slice into 1/2″ thick,
quarter-size coins; place pieces in shallow,
heat-proof dish. Add marinade ingredients to chicken;
marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias
into 1″ sections.

There are 2 varieties of “Cantonese-style” Chinese
semi-dried sausage available in Chinese markets: duck
liver sweet pork meat. Either will do for this
dish. Cut sausage on bias into 1/8″ thick slices.
Marinade is not used with sausage.

Steaming: Mix sliced mushrooms water chestnuts with
chicken. If desired, add sausage. Steam for 20
minutes. If using deep bowl, stir chicken after 10
minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately,
since cornstarch will become gummy if dish is allowed
to cool.

HINT: If using metal steamer, stretch dish towel under
steamer cover, to prevent build-up of condensed steam
in dish.

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Title: Homemade Slice Bake Peanut Butter Cookies
Categories: Cookies, Mixes, Peanut butt
Yield: 4 servings

2 c Vegetable shortening
2 c Granulated sugar
2 c Packed brown sugar
2 c Peanut butter; creamy or
-chunky
2 ts Vanilla extract
4 Eggs
5 c Unbleached flour
4 ts Baking soda

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown
su gars and the peanut butter. Beat in vanilla extract and eggs until light
a nd fluffy. In a large bowl, combine flour and baking soda. Stir flour
mix ture into egg and butter mixture; blend well. Stir in chocolate chips
and
nuts; stir to distribute evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.
Preheat oven to 350°. Cut the dough into 1″ thick slices; cut each
slic e into quarters and roll each quarter into a ball. Arrange balls on
ungrea sed cookie sheets, placing about 1 1/2″ apart. Flatten the dough
balls
wi th the tines of a fork in the traditional criss-cross pattern. Bake for
a bout 8-10 minutes, or until browned around the edges. Remove from oven
and cool on wire racks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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Title: Whoopee Pies
Categories: Cookies
Yield: 4 servings

1 c Butter
2 c Sugar
2 Eggs
2 ts Vanilla
4 c Flour
1 c Cocoa
3 ts Baking soda
1 ts Baking powder
1 ts Salt
2 c Milk

Cream together butter, sugar, eggs and vanilla. In separate bowl mix
flour, baking soda, baking powder and salt. Add milk to creamed mixture
and then add flour mixture to creamed mixture. Drop on ungreased cookie
sheet by teaspoons and bake at 400 degrees for 7 to 8 minutes. Let the
cookies cool, then fill with the following:

FILLING1 1/2 c. shortening 1 1/2 tsp. vanilla 1 1/2 jars marshmallow 1 box
confectioners’ sugar. Cream together until smooth. When cookies are cool,
put 1 1/2 teaspoons of filling between 2 cookies.

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Homemade Mounds Bars (1)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
24 oz semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly
into a 9×13 pan and chill till firm. Cut into bars and dip into melted
chocolate and let cool on waxed paper for several hours.

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Cheese Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Garlic Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled and
-cut in half
1 lb Swiss cheese, shredded
1/4 c Flour
1/4 ts Salt
Few grains pepper
1/4 ts Ground nutmeg (optional)
1 1/2 c Dry white wine
2 tb Kirsch (optional)
French bread,cut in 1″ cubes

1. Rub the insides and bottom of a deep, 1 1/2-quart
heat- resistant, non-metallic casserole or
heat-resistant, non-metallic fondue pot with garlic.
Discard garlic. 2. Combine cheese, flour, salt, pepper
and nutmeg in the prepared dish. Add wine and mix well.
3. Heat, covered, in Microwave Oven 6 minutes stirring
during last half of cooking time.
4. If cheese is not completely melted, heat an
additional 30 to 60 seconds. If desired, stir in
kirsch. 5. Spear squares of French bread with fondue
forks or regular forks and dip in fondue.
6. If necessary, fondue pot may be placed on a warmer
stand over low heat or
returned to Microwave Oven to reheat fondue.

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Double Peanut Butter Cake

Recipe By : – April/May 1997
Serving Size : 9 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c creamy peanut butter
1/4 c butter or margarine — softened
3/4 c sugar
2 eggs
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 c milk
Frosting:
1/3 c chunky peanut butter
3 tbsp butter or margarine — softened
3 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla

In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix
well. Combine flour, baking powder and salt; add alternately with milk
to creamed mixture. Mix well. Pour into a greased 9-inch square baking
pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack. For frosting, cream
peanut butter and butter. Add sugar, milk and vanilla; mix until
smooth. Frost cake.

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ROASTED TOMATILLO SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos, husked washed
8 ea Garlic cloves, peeled
2 ea Jalapeno chiles, stemmed and
-seeded if desired
1 lg Bunch cilantro, leaves only
3/4 c Water
1 t Salt
Pinch freshly ground pepper

Preheat the broiler. Place the tomatillos, garlic and
jalapenos on a baking tray and broil, turning
frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it
under the tomatoes.) Set aside to cool.

Transfer the roasted ingredients to a food processor
fitted with the metal blade.

Add the cilantro and water and puree until smooth.

Season with the salt and pepper and serve.

Makes 2 1/2 cups.

Store in the refrigerator 3-5 days or in the freezer
for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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1 6-1/2 ounce can minced clams
1 4-1/2 can tiny shrimp
1 7-1/2 can crabameat
2 ounces salt pork or 1/4 cup butter
1 1/2 cups chopped onion
3 large potatoes,peeled and diced
1 10-1/2 ounce condensed cream of celery soup
soup can of milk
1 1/2 cups milk
2 cups boiling water
1/4 tsp curry
2 cups cream
3 tablespoons cornstarch
1 1/2 tsp thyme
salt and pepper to taste
Drain clams,shrimp and crabmeat. Reserve liquids. In a large pot, brown
salt pork until fat is released. Add onions and potatoes and saute,stirring
frequently, (about 10 minutes). Add soup ,soup can of milk, 1 1/2 cups milk,
boiling water, reserved liquids and curry. Cover and simmer for 25 minutes
over low heat. Add clams,shrimp, and crabmeat with thyme. Cook 5 minutes.
Mix cram and cornstarch together Add to the bisque stirring constantly,over
medium high heat until just at boiling. Do not boil. Season to taste.
Lower heat and cook 5 minutes longer.